This potato salad is just that little bit different because almost every element of it can be sourced from the fabulous Bert’s Barrow drive-thru farm shop near Selby.
It makes a beautiful spring/summer dish to go with anything you might care to fling on the barbie – and Bert’s have plenty of local meat on offer for that too – as well as the red salad we featured a couple of weeks or so ago.
Given Bert’s Barrow’s passionate focus on all things Yorkshire, we’ve decided to name this recipe in their honour. All the core ingredients are featured in their produce boxes this week – apart from the Dijon mustard!
Bert’s best ever potato salad
750g new potatoes, skins on, cut into small cubes
350g bacon diced – we used Anna’s Happy Trotters
4 tbsp Yorkshire Rapeseed Oil mayo – we used their garlic one for a bit of a kick
1 tbsp Dijon mustard
2 tsp sugar
1 tsp salt
4 hard boiled eggs, peeled and grated
1 celery stalk, finely diced
3-4 baby red peppers (or 1 large one) diced
Bunch spring onions, finely sliced
Handful of chives, snipped
Boil the potatoes until tender. Drain and set side. Cook the diced bacon in a sauté pan until crisp. Remove with a slotted spoon drain on kitchen paper.
Pour the remaining bacon fat from the pan into a small bowl and whisk in the mayo, mustard, sugar and salt to combine.
In a large bowl mix together the potatoes, bacon, eggs, celery, spring onions, chives and red pepper. Pour over the mayo dressing and stir to coat evenly.
Cover and chill for a couple of hours before serving. Any left over can be stored in the fridge for up to 4 days.